Easy Vegetarian Meatloaf (Lentil Loaf)

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Easy Vegetarian Meatloaf (Lentil Loaf)

This cozy vegetarian lentil loaf combines the hearty texture of lentils with sautéed vegetables, herbs, and a maple-ketchup glaze for a satisfying main dish that's great for holiday dinners or anytime comfort food.

Course dinner, lunch

Cuisine American, vegetarian

Prep Time 10

Cook Time 1 40

Resting time 10

Total Time 2

Servings people

Calories 267kcal

Author Stephanie McKercher, RDN

Equipment

Medium pot with lid
blender or food processor
skillet
mixing bowl
Loaf pan

Ingredients

Loaf:

1 cup dry lentils (green or brown)
2 ½ cups vegetable broth or water
2 tablespoons olive oil, plus more for greasing pan
1 medium yellow onion, finely diced (1 cup)
1 medium carrot, grated or finely diced (about ¾ cup grated)
1 medium celery rib, finely diced (about ⅓ cup diced)
3 cloves garlic, minced
1 teaspoon crushed rosemary
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper
3 eggs or flax eggs for vegan, see notes
¾ cup quick oats see notes
Chopped fresh parsley for garnish, optional

Glaze:

¼ cup ketchup
1 tablespoon cider vinegar
1 tablespoon maple syrup

US Customary - Metric

Instructions

Add dried lentils and vegetable broth to a medium pot and bring to a boil. Reduce the heat to low, cover, and simmer for 35 minutes, or until the lentils are tender and most of the liquid is absorbed. Don't drain any of the remaining liquid in the pot. Turn off the heat, uncover, and allow the lentils to cool and thicken for about 5 minutes. Once cooled, transfer about ¾ of the cooked lentils to a blender or food processor and blend until smooth. Set aside.
Preheat oven to 350ºF and grease the bottom and sides of a loaf pan with oil.
Heat olive oil over medium-high heat. Stir in onion, carrot, and celery, and cook for 5 minutes, stirring occasionally, or until onion is translucent and vegetables are tender. Stir in garlic, rosemary, thyme, onion powder, garlic powder, salt, and pepper, and cook 1 minute, or until aromatic. Turn off heat.
In a large mixing bowl, combine cooked lentils (both the blended and unblended portions), cooked vegetable and herb mixture, eggs, and oats. Transfer the mixture to the greased loaf pan. Use the back of a wooden spoon or a spatula to spread the mixture evenly and press it down firmly into the pan.
Whisk ketchup, cider vinegar, and maple syrup in a small bowl. Brush evenly on top of the lentil loaf. (You may have some extra glaze left, which you can reserve for serving if desired.)
Transfer the loaf pan to the oven and bake for 45-50 minutes, or until golden brown and set. Remove from the oven and allow to cool in the pan for 10-15 minutes before removing and slicing to serve. Garnish with parsley if desired.

Notes

Egg-Free/Vegan: Substitute flax eggs for eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for 5 minutes (it should be similar in texture to a beaten egg) before adding to the loaf mixture.
Oats: If you only have old-fashioned oats, pulse them a few times in a blender or food processor before adding them to the loaf mixture.
Making ahead: Assemble the loaf up to two days ahead. Cover the loaf in the loaf pan and refrigerate before baking. Bake as directed when ready to serve.
Storage: Leftovers keep well for up to 4 days wrapped or stored in an airtight container in the fridge.
Freezing: Wrap or store in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge and warm before serving.
Reheating: Reheat in a 350ºF oven or in the microwave until warmed through.

Nutrition